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Walnut Broccoli Bake

 Walnut Broccoli Bake
A friend shared this recipe with me years ago and it instantly became a family favorite. When I make it for potluck luncheons, there are no leftovers. —Carolyn Bosetti, LaSalle, Ontario
12 ServingsPrep: 20 min. Bake: 20 min.


  • 9 cups frozen chopped broccoli
  • 1/2 cup butter, divided
  • 1/4 cup all-purpose flour
  • 4-1/2 teaspoons chicken bouillon granules
  • 2 cups whole milk
  • 1/2 cup water
  • 4 cups seasoned stuffing croutons
  • 1/2 cup chopped walnuts


  • Cook broccoli according to package directions; drain and transfer to
  • a greased 3-qt. baking dish.
  • Meanwhile, in a large saucepan, melt 1/4 cup butter. Stir in flour
  • and bouillon. Gradually add milk. Bring to a boil. Reduce heat; cook
  • and stir for 2 minutes or until thickened and bubbly. Pour over
  • broccoli.
  • In a large saucepan, melt remaining butter. Add the water, stuffing
  • and walnuts; mix well. Spoon over broccoli. Bake, uncovered, at
  • 375° for 20-25 minutes or until stuffing is lightly browned.
  • Yield: 12 servings.
Nutritional Facts: 1 serving (1 each) equals 203 calories, 14 g fat (6 g saturated fat), 27 mg cholesterol, 583 mg sodium, 14 g carbohydrate, 2 g fiber, 5 g protein.